The Middle East is also home to the world’s most aromatic and tasty cuisine, and of them, Manakish (or Manousheh) is a breakfast treat heaven. Locally referred to as the “pizza of the Middle East,” zaatar or cheese-topped flat bread carries as much history as flavor.
Baked in community ovens typically, Manakish is served shared-fashion—hot tea, raw vegetables, and dips like labneh (strained yogurt) on the side.
Nowadays, it is no longer necessary to warm up a wood-fired oven or go all the way to Beirut just to treat your senses to this treat. With common ingredients and simple-to-follow recipes, you can now cook authentic Manakish at home.
What is Zaatar
Zaatar is more than a spice—it’s a Middle Eastern food symbol. Zaatar was referenced centuries ago in ancient writings, with a history of thousands of years, when it was referenced as a medicine or spice to be applied in food.
A traditional zaatar mix would include:
- Thyme – earthy herbal note
- Sumac – tangy, citrusy
- Toasted sesame seeds – nutty crunch
- Salt – enhances the flavors
The rest of the world uses oregano, hyssop, or marjoram instead of thyme. Each family has their mix, and they vary, but not ones, tradition-wise and taste-wise.
Blended with extra virgin olive oil, zaatar is spreadable-dippable—the signature topping for Manakish.
Manakish (plural of Manousheh) is a very old flatbread eaten for centuries all over the whole Lebanon, Syria, Jordan, and Palestine. “Manakish” comes from the Arabic “naqasha“, or “to carve out“. It is the movement of the bakers to compress the dough before topping.
There are a number of types of Manakish, such as:
- Zaatar Manakish – the traditional one with zaatar and olive oil.
- Cheese Manakish – topped with Akkawi, halloumi, or feta.
- Meat Manakish (Lahm bi Ajeen) – topped with minced lamb or beef compounded with onions and spices.
- Mixed Manakish – zaatar mixed with cheese for the ultimate balance.
It’s consumed for breakfast, as a midday snack, or even as dinner when accompanied by salads and spreads.
Main Ingredients
To make authentic Manakish at home, you’ll need:
For the Dough:
- 3 cups all-purpose flour or bread flour (bread flour for chew, optional)
- 1 cup warm water
- 1 tbsp yeast
- 1 tsp sugar
- 1 tsp salt
- ¼ cup olive oil
Zaatar Spread:
- ½ cup zaatar spice mix
- ¼ cup extra virgin olive oil
(Adjust olive oil to desired consistency—spreadable, not liquid.)
How to Make Zaatar Manakish
Manakish preparation is done in three easy steps: dough preparation, preparation of zaatar spread mixture, and baking.
1. Preparation of Dough
- Activation of yeast: Combine warm water, sugar, and yeast in a bowl. Let it rest for 5–10 minutes until frothy.
- Shaping of dough: Take flour and salt in a large bowl. Make a depression in the middle and pour in the yeast mixture and olive oil.
- Knead: Knead and mix the dough for about 8–10 minutes to a soft, elastic dough.
- Rise: Place the dough under wet cloth and let it rest in a warm place for 1–1.5 hours, doubled in bulk.
Tip: If kitchen is cold, preheat oven for 1 minute, then turn off, and place bowl of dough inside oven to give an opportunity for the dough to rise.
2. Zaatar Spread Preparation
- Mix together zaatar spice mix and olive oil in a small bowl to form a suitable paste.
- Add a bit more oil if needed to achieve the right texture to spread, but not drizzle.
3. Manakish Assembly and Baking
- Preheat your oven to 220°C (430°F). If you actually have a pizza stone, preheat that too to achieve that crispy bottom like in the Middle East.
- Punch dough down and cut into 6–8 balls (lemon size).
- Roll each into a 6–7 inch circle, ¼ inch thick.
- Spread 1–2 tablespoons zaatar paste evenly over top.
- Set on lined baking tray or pizza stone.
- Bake for 7–10 minutes, golden and lightly puffed.
- Serve warm with labneh, olives, cucumbers, tomatoes, or mint leaves.
Tips to Make this Recipe
- Bake with bread flour for that chewier, authentic texture.
- Don’t overbake—Manakish should be soft, but not crumbly.
- Be creative with toppings—cheese, ground lamb, or even vegetables.
- Double the batch and freeze in single portions for quick meals.
- Brush edges with olive oil prior to baking to capture more flavor.
How to Store your Manakish?
- Room Temperature: Store in airtight container for 1–2 days.
- Refrigerator: Wrap tightly with plastic wrap or aluminum foil for 5 days.
- Freezer: Zip-lock bags and store refrigerated for 2 months. Microwave or oven-heat until warm.
Manakish Variations
- Cheese Manakish – Akkawi, feta, or mozzarella on top.
- Meat Manakish – ground lamb or beef and spices on top.
- Half & Half Manakish – zaatar on half, cheese on the other half.
- Spinach Manakish – sautéed onions, spinach, and sumac inside.
- Sweet Manakish – honey, sugar, or tahini spread as dessert.
Nutritional Insights
- Serving size calories (zaatar manakish): ~250–300 kcal
- Rich in: Carbs (dough), healthy fats (olive oil & sesame), antioxidants (sumac & thyme).
- Tip: For a healthy variant, use whole wheat flour and reduce oil in zaatar mixture.
Manakish Recipe
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water
- 1 tbsp yeast
- 1 tsp sugar
- 1 tsp salt
- ¼ cup olive oil
- ½ tbsp zaatar spice mix
- ¼ cup of olive oil (paste)
Instructions
- Sugar and yeast in warm water, let bloom.
- Floured, salt, yeast water, olive oil. Knead to smooth.
- Dough will double.
- Zaatar and olive oil to make a spread.
- Roll the dough in rounds, spread zaatar paste.
- Bake for 7–10 minutes at 220°C (430°F).
- Serve with labneh, cheese, or raw vegetables.
FAQ
Here are a few queries that others have asked that you might find helpful at the same time.
The Akkawi cheese is most commonly employed. It’s mild, salty, and melts well. Substitutes are halloumi, mozzarella, or feta.
It’s made with plain dough (olive oil, yeast, flour, water) and topped with zaatar, ground meat, or cheese.
They’re synonymous. Manoushe is typically reserved for a portion of flatbread, whereas Manakish is applied in the plural or to several varieties of the meal.
Yes! You may also prepare it on a skillet or tawa on medium heat. Cover and let brown like oven heat.
Yes, use gluten-free flour and substitute with xanthan gum to make it more flexible. It tastes different, but the flavors are real.
To Sum Up!
Manakish is so much moment, so little meal—a Levantine moment of being that brings families together in hot bread and hot spice. Simple with zaatar and olive oil or with cheese and meat, Manakish is one delicious recipe that you’ll be making again and again.
Having it in your home, besides making you a winner of a Middle Eastern heritage piece, will also fragrance your kitchen with the aroma of the scented zaatar as well. Paired with boiling tea, crudités, or creamy labneh, you have for yourself a healthy meal bite after bite.
